Xiaohuang Cao

发表

Effects of superheated steam processing on the physicochemical properties of sea rice bran

M. Islam, Xiaohuang Cao, Xin Ning, 2021, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption.

A. Mujumdar, Min Zhang, Liping Wang, 2019, Journal of the science of food and agriculture.

Drying kinetics and product quality of green soybean under different microwave drying methods

A. Mujumdar, Min Zhang, Z. Fang, 2017 .

Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra‐micro‐crushing combined with hot air and freeze drying

M. Islam, Xiaohuang Cao, Huiting Zheng, 2021, Food science & nutrition.

Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying

Wanxiu Xu, M. Islam, Saiyi Zhong, 2019, Molecules.

Physicochemical and nutraceutical properties of barley grass powder microencapsulated by spray drying

A. Mujumdar, Min Zhang, Xiaohuang Cao, 2017 .

Effect of microwave freeze drying on quality and energy supply in drying of barley grass.

A. Mujumdar, Min Zhang, Xiaohuang Cao, 2018, Journal of the science of food and agriculture.

Isolation and Characterization of a Heparin-Like Compound with Potent Anticoagulant and Fibrinolytic Activity from the Clam Coelomactra antiquata

Jing Chen, Pengzhi Hong, J. Chen, 2019, Marine drugs.

Drying kinetics, antioxidants, and physicochemical properties of litchi fruits by ultrasound-assisted hot air-drying.

Wanxiu Xu, Z. Duan, Feifei Shang, 2019, Journal of food biochemistry.

Evaluation of quality properties and water mobility in vacuum microwave-dried carrot slices using pulse-spouted bed with hot air

A. Mujumdar, Min Zhang, Xiaohuang Cao, 2018, Drying Technology.

Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Wanxiu Xu, Z. Duan, M. Islam, 2020, Food science & nutrition.

Comparison of flavonoids and phenylpropanoids compounds in Chinese water chestnut processed with different methods.

Z. Duan, Yanghe Luo, Xiaohuang Cao, 2020, Food chemistry.

Effect of microwave freeze-drying on microbial inactivation, antioxidant substance and flavor quality of Ashitaba leaves (Angelica keiskei Koidzumi)

A. Mujumdar, Min Zhang, Xiaohuang Cao, 2018, Drying Technology.

Effect of far infrared and far infrared combined with hot air drying on the drying kinetics, bioactives, aromas, physicochemical qualities of Anoectochilus roxburghii (Wall.) Lindl.

Yongsheng Pei, Wanxiu Xu, Guanyu Zhu, 2022, LWT.

Effects of different drying methods on sensory qualities and aroma compounds of finger citron (Citrus medica L. var. sarcodactylis Swingle) slices

Yongsheng Pei, Wanxiu Xu, Guanyu Zhu, 2021, Journal of Food Measurement and Characterization.

Effects of ultrasonic pretreatments on quality, energy consumption and sterilization of barley grass in freeze drying.

Min Zhang, Qifeng Zhong, A. Mujumdar, 2018, Ultrasonics sonochemistry.

Corn silk flour fortification as a dietary fiber supplement: evolution of the impact on paste, dough, and quality of dried noodles

Xiaohuang Cao, Zhihui Luo, Lei Wang, 2022, International Journal of Food Engineering.

Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles

Qi Liu, Yahan Zhou, Xiaohuang Cao, 2022, Food science & nutrition.

RNA-Seq analysis of gene expression during the yellowing developmental process of fresh-cut Chinese water chestnuts

Shujie Wu, L. Shuai, Xiaohuang Cao, 2019, Scientia Horticulturae.

Measurement of water mobility and distribution in vacuum microwave-dried barley grass using Low-Field-NMR

A. Mujumdar, Min Zhang, Xiaohuang Cao, 2018 .

Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

Wanxiu Xu, M. Islam, Saiyi Zhong, 2020, Foods.

Effect of nano-scale powder processing on physicochemical and nutritional properties of barley grass

A. Mujumdar, Min Zhang, Xiaohuang Cao, 2018, Powder Technology.

Proteomic analysis of the molecular mechanism of curcumin/β-cyclodextrin polymer inclusion complex inhibiting HepG2 cells growth.

Jianping Chen, X. Qin, Saiyi Zhong, 2019, Journal of food biochemistry.

Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage

Wanxiu Xu, Z. Duan, M. Islam, 2020 .

Effect of temperature difference on the aroma and quality of carrots processed through microwave drying combined with hot air drying

Wanxiu Xu, Guanyu Zhu, Dongyun Wang, 2020 .

Effect of relative humidity on drying characteristics of microwave assisted hot air drying and qualities of dried finger citron slices

Wanxiu Xu, Guanyu Zhu, M. Islam, 2021 .

Drying based on temperature-detection-assisted control in microwave-assisted pulse-spouted vacuum drying.

Arun S. Mujumdar, Min Zhang, A. Mujumdar, 2017, Journal of the science of food and agriculture.

Effects of barley seedling powder on rheological properties of dough and quality of steamed bread.

M. Islam, Xiaohuang Cao, Congying Han, 2023, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Effects of ultrasonic pretreatments on quality, energy consumption and sterilization of barley grass in freeze drying.

A. Mujumdar, Min Zhang, Xiaohuang Cao, 2018, Ultrasonics sonochemistry.